Page 230 - Pie Squared

1½ pounds (680 g) orange sweet potatoes (about 3)

½ cup packed (100 g) light brown sugar

3 tablespoons (42 g) unsalted butter, melted

2 tablespoons white miso

1 teaspoon toasted sesame oil

½ teaspoon ground ginger
½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 large eggs, separated

1 cup (235 ml) full-fat coconut milk

TOPPING
1 cup (227 g) sour cream or labne

2 tablespoons Birdseed (here) or toasted sesame seeds

For the crust: Heat the oven to 350°F; if you have one, place a
baking stone, Baking Steel, or inverted baking sheet on the center

rack to heat (see here). Combine the gingersnap crumbs, melted
butter, and salt in a medium bowl, pressing the mixture against the
side of the bowl until it is cohesive and the crumbs are thoroughly
buttered. Dump the wet crumbs into the slab pie pan and press the

mixture evenly along the bottom. Take your time pressing the crust
in, using the side of your hand or a metal measuring cup to form a
good edge and a smooth base until the crust feels firm to the touch.
Slide the pan into the oven (on top of the steel, stone, or baking

sheet if using) and bake until lightly browned, about 20 minutes. The
crust may emerge still damp, but as it cools it will firm up.
For the filling: Increase the oven temperature to 400°F. Roast the
sweet potatoes on a parchment-lined baking sheet for 50 to 60

minutes, until fork-tender. Reduce the oven temperature to 375°F.
Slice the potatoes open to cool. Scoop out the flesh and smash
with a fork or potato masher to remove most of the lumps; there
should be about 1½ packed cups. Discard the potato peels.